Slow Cooked Beef Stew – Recipe

There’s a reason why almost every country has a version of slow cooked beef stew. Long, slow braising of beef breaks down the tough collagen into gelatin. This makes it much easier to chew and gives a deeper, richer flavor. Also, the gelatin is a form of protein that does not add to inflammation. Adding vegetables increases the vitamin, mineral, and fiber content. Using the slow cooker makes this braising a simple, hands-off process.

3. Cover and cook on low (200 degrees, 95 C) for 10 to 12 hours or high (300 degrees, 150 C) for 4 to 6 hours. Check liquid level and tenderness of beef and vegetables after about 5 hours (on Low) or 2 hours (on High). Add water if more liquid is needed. No stirring necessary. Remove bay leaf before serving.

4. Leftovers will keep a few days refrigerated. Slow cooked beef stew can be frozen, but potatoes will lose their texture. If you wish to make enough to freeze, you can leave out the potatoes or remove them before freezing.